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Chicken-Udon Soup

 

Chicken-Udon Soup

Total Time: 1 Hour

Ingredients:

  • 1 (3 1/2-ounce) package fresh shiitake mushrooms
  • 4 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 6 (1/4-inch) slices peeled fresh ginger
  • 3 garlic cloves, crushed
  • 1 green onion, cut into 2-inch pieces
  • 1 star anise
  • 6 ounces dried udon noodles (thick Japanese wheat noodles)
  • 1 tablespoon canola oil
  • 2 teaspoons minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/4 cup sake (rice wine) or sherry or dry white wine
  • 2 cups shredded cooked chicken breast (about 8 ounces)
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 cup diagonally cut green onions

Directions:

  1. Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside. Combine mushroom stems, Chicken Stock, and next 4 ingredients (through star anise) in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Let stand 10 minutes. Strain stock through a sieve over a bowl; discard solids.
  2. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
  3. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. 
  4. Add reserved sliced mushroom caps to pan, and sauté for 2 minutes. 
  5. Add minced ginger and minced garlic; sauté for 1 minute. 
  6. Add sake, and cook for 4 minutes, scraping pan to loosen browned bits. 
  7. Add stock to pan. Bring to a boil, and reduce heat to medium-low. 
  8. Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated. 
  9. Divide noodles evenly among 4 bowls. Add 1 1/2 cups soup to each bowl. 
  10. Sprinkle each serving with 1 tablespoon green onions.